What is greenish-brown or black in nature and is loved by many? Don't know? Another hint, one out of every 30 million of them has a blue shell when they are born. Still don't know? This would be the Maine lobster.
Black holes or marks on a lobster's shell are the result of much wear and tear. And these are usually an indication of an older lobster who hasn't recently shed its shell. Marks or holes are not harmful at all.
The color of the shell has no affect on the lobster's taste or texture. When you cook it, all the color pigments are hidden, except for the red. That is why your lobster will become a beautiful red tone when it is completely cooked.
Cooking a lobster longer than necessary makes the meat tough. When cooked properly, lobster meat is creamy white in color. The shells are bright red and the front antennae are easily removed.
The red contents in the tail section are the roe, or female eggs. This is considered a delicacy, like caviar. The green matter is located at the section of the body and tail and is called tomalley, the liver, and has a peppery taste. This is used in various recipes.
It is not recommended to eat the tomalley on a regular basis. As with other animals, the contaminants oftentimes settle in the liver. So, it is best to not eat this too often.
Main lobsters are delicious and nutritious! Remember, go light on the butter. This seafood has less calories, saturated fats, and calories than that of lean beef, pork, or skinless chicken. Lobster provides a great source of protein and omega-3 fatty acids. These have shown to reduce hardening of the arteries and the risk of heart disease.
Eat well! Celebrate your special occasions by eating lobster. This treasure from the sea is sweet, succulent, and delicious. Remind yourself to seek only the very best. Look for Maine Lobsters and enjoy your meal. - 15359
Black holes or marks on a lobster's shell are the result of much wear and tear. And these are usually an indication of an older lobster who hasn't recently shed its shell. Marks or holes are not harmful at all.
The color of the shell has no affect on the lobster's taste or texture. When you cook it, all the color pigments are hidden, except for the red. That is why your lobster will become a beautiful red tone when it is completely cooked.
Cooking a lobster longer than necessary makes the meat tough. When cooked properly, lobster meat is creamy white in color. The shells are bright red and the front antennae are easily removed.
The red contents in the tail section are the roe, or female eggs. This is considered a delicacy, like caviar. The green matter is located at the section of the body and tail and is called tomalley, the liver, and has a peppery taste. This is used in various recipes.
It is not recommended to eat the tomalley on a regular basis. As with other animals, the contaminants oftentimes settle in the liver. So, it is best to not eat this too often.
Main lobsters are delicious and nutritious! Remember, go light on the butter. This seafood has less calories, saturated fats, and calories than that of lean beef, pork, or skinless chicken. Lobster provides a great source of protein and omega-3 fatty acids. These have shown to reduce hardening of the arteries and the risk of heart disease.
Eat well! Celebrate your special occasions by eating lobster. This treasure from the sea is sweet, succulent, and delicious. Remind yourself to seek only the very best. Look for Maine Lobsters and enjoy your meal. - 15359
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